Two years ago, Miriam had brought me back a bottle of real balsamic vinegar—most of what is sold in America is at best a watered down version of the original. The good stuff—at least $200/bottle—I had been given instructions never to use this vinegar on a dish that would muddle its flavor. The owner/producer—that she had talked to—made a second apple based vinegar, Balsa Mela, that he considered more of an everyday vinegar. This seemed a good time to use it.